Description
A light and airy dessert that transforms any gathering into a memorable occasion, perfect served with fresh berries or whipped cream.
Ingredients
Scale
- 1 cup cake flour
- 1 1/2 cups granulated sugar
- 12 large egg whites
- 1 tsp cream of tartar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 tsp almond extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, sift together the cake flour and 3/4 cup of the granulated sugar.
- In another bowl, beat the egg whites until frothy. Add cream of tartar and salt, and continue to beat until soft peaks form.
- Gradually add remaining sugar, beating until stiff peaks form.
- Gently fold in vanilla and almond extracts.
- Gradually fold in the flour mixture in small batches, being careful not to deflate the meringue.
- Pour the batter into an ungreased angel food cake pan, spreading it evenly.
- Bake for 35-40 minutes or until the cake springs back when touched.
- Invert the pan to cool completely, then remove from the pan and serve.
Notes
Ensure bowls and beaters are grease-free for best egg white volume. Room temperature egg whites whip better. Substitute almond extract with additional vanilla if needed.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 122
- Sugar: 20g
- Sodium: 61mg
- Fat: 0.3g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0.4g
- Protein: 3g
- Cholesterol: 0mg